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Collagen special for meat products and preparation thereof

A collagen and hydrolyzed collagen technology is applied in the field of special collagen for meat products and its manufacture to improve the quality of meat products, and can solve the problems of inability to improve the power and water retention of meat products, high cost and low quality of vegetable proteins, and the like. Reliable and stable product quality, good solubility, and improved organizational structure

Inactive Publication Date: 2008-12-10
苏中强
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AI Technical Summary

Problems solved by technology

[0003] At present, there are many kinds of meat products, and the varieties of flower samples are constantly being refurbished, but the only way to increase the protein content is to add vegetable protein, and the protein is mainly imported, and the protein content of vegetable protein is only about 45% at most. There are some differences, and it cannot improve the power, water retention and transparency of meat products
This has caused the problem of high cost but low quality of adding vegetable protein. Due to the existence of this problem, the industry generally hopes to replace vegetable protein with animal protein, but there has been no result

Method used

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Experimental program
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Embodiment Construction

[0020] The present invention will be further described in detail below in combination with specific embodiments.

[0021] A special collagen for meat products. The first embodiment of the ratio of various ingredients of the product is: 80 parts of collagen, 0.2 parts of high chromium protein, 1 part of seaweed, 3 parts of carrageenan, 14.7 parts of starch, ethyl malt 0.05 part of phenol, 1 part of edible gelatin, and 0.05 part of Tron essence.

[0022] The second example of the ratio of various components of this product is: 70 parts of collagen, 0.3 parts of high chromium protein, 1.5 parts of seaweed, 3.5 parts of carrageenan, 22.58 parts of starch, 0.06 parts of ethyl maltol, and 2 parts of edible gelatin , 0.06 parts of Tron essence.

[0023] The third example of the ratio of various components of this product is: 75 parts of collagen, 0.25 parts of high chromium protein, 1.25 parts of seaweed, 3.25 parts of carrageenan, 18.64 parts of starch, 0.055 parts of ethyl maltol,...

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Abstract

The invention relates to the field of food processing, in particular to collagen specially used for meat product and for improving the quality of the meat product, and a preparation method of the collagen. According to the weight portions for mixing as proportion, the specially used collagen comprises 70-80 of collagen hydrolysate, 0.2-0.3 of high-chromium protein, 1-1.5 of seaweed, 3-3.5 of carrageenan, 14.7-22.58 of amylum, 0.05-0.06 of ethyl maltol, 1-2 of edible gelatine and 0.05-0.06 of teron flavour. The collagen of the invention which adopts the technical proposal has the advantages of low price and improving the quality of the meat product.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a meat product-specific collagen for improving the quality of meat products and a manufacturing method thereof. Background technique [0002] With the development of science and technology and the continuous improvement of people's living standards, the demand for high-nutrition, high-quality, and convenient meat products in people's lives is increasing, thus driving the development of the meat industry. [0003] At present, there are many kinds of meat products, and the varieties of flower samples are constantly being refurbished, but the only way to increase the protein content is to add vegetable protein, and the protein is mainly imported, and the protein content of vegetable protein is only about 45%. There are differences again, and the power, water retention and transparency of meat products cannot be improved. This has caused the problem of high cost but low quality of add...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/04A23L1/314A23L13/40
Inventor 苏中强
Owner 苏中强
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